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Basics of food preservation - Learn how to successfully and safely use a pressure canner for low acid foods (like vegetables and meats) and a water bath canner for acid foods (like salsas and fruits). This class will provide you with handouts and resources to reference.

The cost of the workshop is $20.00. Registrations for SNAP participants will be waived upon verification at check-in.

This workshop will be taught by Jeannie Nichols, an experienced MSU Extension food safety educator.